Andreas Döllerer is a multi–award winning Austrian chef renowned for creating ‘Cuisine Alpine,’ a unique culinary style, inspired by ingredients sourced from the Salzburg Alps region. We would like you to show us your version of his Tauern Lamb, Broad Beans and Jerusalem Artichokes recipe. The member who wins the challenge will receive a copy of Andreas Döllerer's book, Alpine Cuisine.

Ingredients to Serve 4

Saddle of Lamb:
500g saddle of lamb (bones removed)
1 sprig of rosemary
2 sprigs of thyme
butter
salt
pepper

Lamb Sauce:
500g lamb bones
1 large onion
l/2 celeriac
1 carrot
l/2 leek
40ml vegetable oil
2 tablespoons tomato pulp
600ml white wine
300g sieved tomatoes
3 litres light lamb stock
2 bay leaves
3 juniper berries
10 peppercorns
2 sprigs of rosemary
3 sprigs of thyme
4 garlic cloves
sugar
80ml apple-balsamic vinegar
90ml brown butter
cornflour
salt
pepper
nutmeg

Lamb Sausage:
2.5kg lamb nape (the back of the neck)
77.5g pickling salt
1kg white pork belly bacon
1.5kg red pork sausage meat
5g thyme
5g rosemary
2 pressed garlic cloves
10 ml essence of paprika
2.5g ground caraway seeds
5g smoked paprika
3g sweet paprika
1g cayenne pepper
black pepper
natural casings (15 mm in diameter)

Garlic Cream:
1 head of garlic
200ml vegetable oil
1 sprig of rosemary
2 tablespoons beef broth
salt
pepper

Glazed Broad Beans:
16 broad beans
80ml beef broth
butter
salt
nutmeg

Jerusalem Artichoke Wedges:
8 Jerusalem artichoke wedges
sunflower oil
sea salt
rosemary
Dried tomatoes
BBQ sauce

Preparation

Saddle of Lamb: Score the fatty with a sharp knife. Put the saddle of lamb with the herbs into a vacuum bag and cook for 20 minutes in water heated to 54 degrees Celsius. Just before serving, remove from the bag, and season with salt and pepper. Heat the butter in a frying pan, and fry the lamb on the fatty side until crisp. Allow to rest briefly, and cut into slices.

Lamb sauce: Roast the lamb bones in the oven for 45 minutes at 180 degrees Celsius. Cut the root vegetables into chunks, and brown in vegetable oil in another pot. Add the tomato pulp and continue to cook briefly. Deglaze with the white wine and reduce the liquid. Add the strained tomatoes, seasonings and lamb stock to cover. Simmer slowly for 2 hours, repeatedly skimming off the fat. Add the herbs, garlic and sugar, and reduce to a third. Season to taste with the apple-balsamic vinegar, brown butter, salt, pepper and nutmeg. Thicken slightly with a bit of cornflour.

Lamb Sausage: Cut the lamb into pieces, sprinkle with 62.5g pickling salt and set aside overnight. Coarsely grind the salted meat with the belly bacon, sausage meat, 15g pickling salt and all the remaining spices to make sausage stuffing. Season to taste. Put the mixture into the casings, and twist them shut. Briefly smoke the sausages, and brown them on both sides.

Garlic Cream: Separate the head of garlic into individual cloves. Peel and half them, removing the germ. Blanch the cloves in lightly salted water for 10 seconds, and drain them in a sieve. Repeat the process another 5 times. Heat the vegetable oil in a small sauté pan. Slowly cook the garlic with the rosemary until tender. Pour off the oil. Use a hand-held blender to turn the garlic and beef broth into a fine cream. Season to taste with salt and pepper.

Glazed Broad Beans: Briefly blanch the broad beans and refresh in ice water. Shell them, and glaze with the beef broth and a bit of butter. Season with salt and nutmeg.

Jerusalem Artichoke Wedges: Slowly fry the Jerusalem artichoke wedges in sunflower oil until they are crisp on the outside and soft on the inside. Drain well, and season with sea salt and finely chopped rosemary.